Keto Recipe: Fluffy Buttermilk Pancakes

You love ’em, I love ’em, we all love ’em. The little disks of joy have slipped into more than one of our dreams with their warm, fluffy texture and intoxicating smell.

Even the most successful dieter can sink to the thought of some delicious pancakes. When you’re on a low carb diet, gluten free diet, or ketogenic diet you don’t just want any protein powder pancake that’s all dried out.

Well let’s get crackin’, we have no time to waste – we need to make these delicious pancakes!  These delicious morsels can be ready in no time flat, and all you have to do is add some toppings on there to make it a spectacular treat!

I personally don’t love the taste of the Da Vinci’s Sugar Free Maple Syrup, so I opt out and get some Mrs. Buttersworth Sugar Free Maple Syrup. It has some sugar alcohol, but it tastes almost like the real thing – and with this you have to give it the best!

This makes a total of 1 servings of Fluffy Buttermilk Pancakes. Each serving comes out to be 422 Calories, 19.28g Fats, 13.01g Net Carbs, and 32.75g Protein.

The Preparation

• 2 large eggs, separated
• ½ cup liquid egg whites or egg substitute*
• ½ cup buttermilk
• 1 teaspoon vanilla extract
• 1 tablespoon protein powder
• ¼ cup coconut flour
• 1 teaspoon baking powder
• Dash of cinnamon
• 1 packet of Stevia
• Butter or oil for cooking

The Execution

1. Beat your two separated egg whites with a pinch of salt until soft peaks have formed
2. Mix all other ingredients in another bowl.
3. In another bowl, whisk dry ingredients.
4. Add dry ingredients to wet and mix until well combined.
5. Fold whipped egg whites into your batter, making sure not to deflate the whites
6. Preheat a non-stick skillet over medium-low heat
7. Lightly grease your pan with butter or cooking spray
8. Pour ¼ cup of batter into your pan, moving slightly to distribute evenly.
9. Cook until bubbles are visible on the top, flip, and cook the other side until golden brown.

More Recipes: www.ketosiscookebook.com